Golden Beet Koshimbir
Kelly AllenA koshimbir is a Maharashtrian side dish made from vegetables and spiced yogurt. It's typically made from raw vegetables, but this winter version roasted golden beets instead. Serve on its own as a light meal alongside chapatis or pita bread, or serve alongside heartier fare as a refreshing accent.
Ingredients
- 2-3 medium golden beets
- ½ cup strained whole milk yogurt, such as Greek yogurt
- Whole milk or coconut milk, as needed
- ½ tsp salt
- 1 tsp toasted sesame seeds
- 1 tbsp extra-virgin olive oil
- 1 tsp ground cumin
- ¼ tsp ground cayenne chili, or to taste
- 2-3 tsp chopped fresh cilantro
Preparation
- Preheat the oven to 400°F.
- Wrap the beets in foil and transfer them to a baking sheet. Transfer to the oven and bake for 40 minutes, or until tender. Remove the beets from the oven and allow to cool.
- As the beets cook, prepare the yogurt. Whisk together the yogurt with a tbsp or two of milk in a medium bowl. Adjust the volume of milk until the yogurt reaches a very thick but creamy consistency. Season with salt, to taste.
- Remove the peels and ends from the beets. Using a box grater, grate the beets into a medium bowl. Season lightly with salt and set aside.
- Heat the oil in a small skillet. Once hot, add the cumin and the cayenne. Cook until the spices are just aromatic, but not toasted.
- Assemble the beets: artfully spread the yogurt along the base of a dish. Arrange the grated beets on top and drizzle with the spice-infused oil. Follow with the toasted sesame seeds and cilantro.
- Serve as a side dish alongside curries, roasted chicken, or as a light meal with pita bread or chapatis.
